Cauliflower Tabbouleh

This recipe provides a twist to the traditional Lebanese dish Tabbouleh to make it a Paleo friendly delight. Traditionally Tabbouleh contains bulgar wheat but I have replaced this with cauliflower rice; it makes a great substitution and is very similar in texture to the original dish. I also like to top my Tabbouleh with pomegranate seeds for an extra bit of crunch and burst of flavour.

Tabbouleh is all about the herbs and they should be the dominant feature of the dish. It creates a beautiful fresh and vibrant flavour that works perfectly as either a side dish or with some chicken or fish as a main course. It is the perfect Paleo side dish to have at a BBQ as the fresh and light flavours will cut through the richness of the meat and clean your palate.

A few things to note…

The Tabbouleh is seasoned with just olive oil and lemon juice. I have recommended 2 tbsp olive oil and the juice of 3 lemons in the recipe but you should add this gradually so that the correct quantities are added to your taste. If you would like some extra zestiness then add the grated zest of a lemon in addition to the lemon juice. I would avoid adding salt to this dish as it can draw the water out of the ingredients and make it soggy. You want it to be fresh and light and full of flavour.

As the herbs are the dominant feature of this dish I add the cauliflower rice in sections so it does not end up being the main ingredient. If there is any cauliflower rice leftover I just keep this in the fridge and add to salads for lunch during the week or you could use it to create an egg fried rice dish. See our recipe for Special Egg Fried Rice.

It was your recipes listed in that roundup call out that caught my eye! This looks right up my alley too. Tons of flavor I bet. I’ll probably add garlic when I make it, but that’s cause I like garlic in everything – maybe that’s why I don’t get past 1st dates hahaha